From Memorial Day Weekend celebrations to an amped-up weeknight dinner, you can beat a well-seasoned steak—especially one that you don’t even need a grill to make. Our chef-in-residence Bobby Flay is leading the way with this delicious coffee rub, made with our Odds & Ends coffee.
Coffee is a perfect addition to a spice rub, with earthy and smoky notes that pair perfectly with beef. Serve it with some corn, potato salad, or fresh greens, and you’ll have a full meal ready for the first unofficial weekend of summer.
Get the recipe for Bobby Flay’s coffee-rubbed steak:
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Bobby Flay’s Coffee-Rubbed Steak
Ingredients
Scale
- 1/3 cup ground coffee
- 1 teaspoon brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon ground coriander
- 1 tablespoon mustard powder
- ½ teaspoon dried oregano
- 1 tablespoon high-quality chile powder
- 1 teaspoon ground ginger
- 1/8 teaspoon cayenne
- 1 teaspoon high-quality cocoa powder
- Kosher salt and freshly ground black pepper
- 2 New York strip steaks
- 2 tablespoons avocado oil
- 2 cups cherry tomatoes, cut in half
- 1 teaspoon canned chipotle, pureed
- 1/3 cup red onion, thinly sliced
- 1 tablespoon cilantro, coarsely chopped, plus more for garnishing
- 1 serrano chile, seeds removed and finely diced
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 2 tablespoons extra virgin olive oil, plus more for garnishing
- 2 ounces fresh goat cheese, crumbled
Instructions
- For the rub: To a small bowl, add the coffee, brown sugar, paprika, coriander, mustard powder, dry oregano, chile powder, cayenne, cocoa, and salt and pepper to taste. Mix to combine, and set aside. (This spice rub can be stored in a jar with a tight fitting lid indefinitely.)
- For the steaks: Place a large cast iron pan on high heat and allow to preheat, about 1 minute. Rub 1 teaspoon of avocado oil on the top of both steaks. Season with salt and pepper, followed by about 1 teaspoon of the coffee spice rub on the top of each steak.
- Add the remaining avocado oil to the pan and place the steaks to the pan, spice rub side down. Season the side facing up with salt and pepper and allow the steaks to cook, undisturbed, until a crust forms, about 3 minutes.
- Once a crust forms, flip the steaks over, turn the heat down to medium and continue to cook until the steaks are cooked to desired temperature. For medium doneness, aim for an internal temperature of 130°-135° F, and let the steak rest before slicing.
- For the tomato relish: To a medium bowl add the tomatoes, chipotle puree, onion, cilantro, serrano chile, vinegar, honey, olive oil, and salt and pepper to taste. Stir to combine.
- Place steaks on a plate or serving platter and top with the tomato relish. Add crumbles of fresh goat cheese on top and garnish with more chopped cilantro and a drizzle of extra virgin olive oil.
Hungry for more? Try these side dishes that complement steak:
